Royal Icing can be very finicky and occasionally does not turn out perfectly. If you look closely at the unfinished cookie, you can see how the icing did not dry to a smooth finish and appears bumpy. All cookie decorators have this problem from time to time and there’s no easy answer. I may have overbeaten the meringue powder (dried egg whites) and water, which is the first step in making royal icing. Another possibility could be that too much food coloring was added to the icing. To achieve the red-orange color I used a lot of red and orange gel food coloring which may have changed the consistency of the icing, but it does not affect the taste of the cookie. I planned to airbrush the edges to add dimension to the cookie, but instead added sanding sugar to hide the imperfections. Who was it who said, ‘when you get lemons, make lemonade?’
Peach Shortbread Cookies
Royal Icing for outlining and flooding tinted Red-Orange with AmeriColor Super Red and AmeriColor Orange
Royal Icing for detail tinted Brown with AmeriColor Chocolate Brown
Disposable piping bags & couplers
Wilton Decorating Tip #2
Rose Luster Dust
White Sanding Sugar
Outline cookie with #2 tip in red-orange icing.
Flood cookie with red-orange icing.
Pipe leaves with #2 tip in brown detail icing. Let dry overnight.
See the bumpy surface
Using a paintbrush apply to peach.
Sprinkle with white sanding sugar. Gently shake off excess. Let dry 30 minutes.
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